Pavement Cake
Ingredients
- 225 gWheat flour (sifted)
- 112.5 gUnsalted butter (cold, small cubes)
- 75 gBrown sugar
- 100 gRaisin
- 1 pcEgg (beaten)
- 25 mlWhole milk
- 0.5 tspBaking powder
- 0.5 tspCinnamon ground
- 0.5 tspAllspice
- 0.5 pinchGray sea salt
Method
A rustic travel cake, firm to the touch but tender at heart. Spices fill the kitchen while raisins provide sweet bursts within a buttery, rich dough.
- 1
In a large bowl, work the flour with the cold cubed butter. Rub with fingertips until the mixture resembles coarse sand, with no visible butter chunks.
- 2
Add the brown sugar, baking powder, ground cinnamon, mixed spice, and a pinch of grey sea salt. Stir in the raisins. Mix to distribute the fruit evenly.
- 3
Beat the eggs with the whole milk. Pour onto the dry mix. Stir with a wooden spoon until you get a very thick, sticky dough that doesn't flow.
- 4
Spread the dough in a rectangular tin about 3 cm thick. Bake at 180°C. The cake is ready when the crust is golden brown and a knife blade comes out clean.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the liquid is added, or the cake will be hard as stone.
- The rubbing-in process must be quick to avoid heating the butter with your hands.
How long does this dish keep?
Keeps for 5 days in an airtight container at room temperature.
